Buddha bowl with brown rice

I have a new addiction which is making buddha bowls. The term buddha bowl sounds a lot more interesting than it is, because the only thing you do is throwing together some veggies, a protein and add a dressing. However thís combination of veggies is super yum and nutritious, so it’s perfect to eat on an ordinary day. What do you think of this buddha bowl with brown rice? Let me know in the comments!

What do you need for 2 bowls

100 grams of Brussels sprouts

200 grams of canned chickpeas

3 tablespoons of sunflower oil

150 grams of brown rice

1/2 broccoli

80 grams of edamame (precooked)

1 avocado

2 x handful spinach

diced red cabbage

dressing: olive oil & sriracha mayonnaise

How do you make this buddha bowl with brown rice?

Preheat the oven to 200 degrees C. Clean the Brussels sprouts and halve them, then put them on a sheet of parchment paper placed on a baking tray. Drain the chickpeas and add the chickpeas to the sheet of parchment paper. Pour the sunflower oil on top and a pinch of salt. Bake the sprouts and chickpeas for 20 minutes in the oven until both are crunchy, stir in the meantime once to prevent burning.

Cook the brown rice according to the directions on the packaging.

Rinse the broccoli and cut into small pieces, heat a large wok over high heat. Add some oil, and swirl to coat the wok. Add the broccoli florets and cook until browned around the edges, about 4 minutes. Start slicing the avocado and rinse the spinach.

When all ingredients are ready, start making the buddha bowl with brown rice. Add a handful of spinach to each bowl, then add the broccoli florets, rice, Brussels sprouts, avocado, chickpeas and edamame. At last add the finely diced red cabbage, some olive oil and the sriracha mayonnaise. Add salt to taste. You’ll eat the buddha bowl lukewarm.